Smothered pork chops

1 c beef broth, divided
2 T milk
2 t flour
2 t dijon mustard
1/2 t salt
1/4 t pepper
8 pork loin chops, 1/4" thick
1/2 t paprika
1/4 t thyme
1 c onion, coarsely chopped
1 T parsley

Combine 1/4 c broth, milk, flour, mustard, salt and pepper, whisk and set aside.

Sprinkle one side of each chop with paprika and thyme.  Saute pork until done (I used thick chops and it took about 30 minutes).  Remove from pan and keep warm.  Add chopped onion to pan and sauté until lightly brown (about 4 minutes).  Add remaining broth, bring to a boil and cook 2 minutes.  Add milk mixture, stirring with a whisk.  Add pork, turning to coat.  Cook 1 minute.  Sprinkle with minced parsley.

From Cooking Light magazine.

Pork chops:  buttermilk-brined pork chops

Source:   Cooking Light, 10/04

Qty Measure Ingredient
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2 cups buttermilk  
2 tablespoons kosher salt  
2 tablespoons sugar  
1 tablespoon lemon rind grated 
1 teaspoon rosemary fresh 
1 teaspoon sage fresh 
4 pork loin chops  

Instructions: Mix all ingredients except chops in a ziplock bag.  Add pork chops and marinate overnight.

Remove pork (discard marinade).  Sprinkle pork with pepper.  Cook to desired degree of doneness in a hot skillet coated with cooking spray.

Gruyere-bacon dip

This is absolutely delicious--dip with crackers or vegetables.

1/2 c chopped onion
4 oz. shredded Gruyere cheese
1/2 c mayonnaise
1 t Worcestershire sauce
1/2 t dry mustard
1/8 t pepper
8 oz cream cheese, softened
2 T sliced green onion
4 slices bacon, cooked and crumbled

Saute onion until soft.  Put in small (2 1/2 qt) slow cooker.  Add Gruyere, mayonnaise, Worcestershire, mustard, pepper and cream cheese.  Stir until blended.  Cover and cook on low for 1 1/2 hours, stirring halfway through.  Top with green onions and bacon.

Breakfast sausage patties

From Taste of Home

3/4 c buttermilk
2 1/2 t kosher salt
1 1/2 t sage
1 1/2 t brown sugar
1 1/2 t pepper
3/4 t marjoram
3/4 t savory
1/4 t cayenne pepper (I don't use)
1/4 t nutmeg
2 1/2 lb ground pork (I used turkey)

Combine buttermilk and seasonings.  Mix in ground meat.  Shape into patties--this mixture is very moist.  Cook patties in batches, 5-6 minutes on a side.

Twice baked sweet potatoes

From Taste of Home, October 2010

2 medium sweet potatoes
2 oz cream cheese
2 T sour cream
1 T butter
1/4 t salt
2 T brown sugar
1/2 t cinnamon

Scrub potatoes; pierce with a knife or fork to vent.  Bake 50-60 minutes at 425.  Cut a thin slice off the top, scoop out the pulp, leaving a thin layer with the skin, and mash.  Add cream cheese, sour cream, butter and salt. Mix well.

Spoon mixture back into potato shells.  Sprinkle with brown sugar and cinnamon.  Bake 10-15 minutes longer at 425.

Chai spiced winter squash puree

From myrecipes.com

10 c peeled butternut or other winter squash, cut in 1" cubes
2 T olive oil
1/2 t salt
1/4 t cinnamon
1/4 t pepper
1/8 t ground ginger
1/8 t ground cardamom
1/8 t cumin
dash of white pepper
dash of ground cloves
2 large shallots, peeled and quartered
1 large onion, cut in 1" pieces
1/4 c water
1 T brown sugar

Combine all but water and sugar, tossing well to coat.  Place on lined jelly roll pan and bake at 375 for 50 minutes or until tender.  Process with water and brown sugar in a food processor or blender until smooth.

French onion soup

This is really good--never had better in any restaurant.  The recipe is from Southern Living and makes 8 generous servings.  And it's really easy to make.

6 large sweet onions, sliced thin
1/4 c butter, melted
1/2 t salt
1/2 t pepper
32 oz beef broth (I used homemade)
2 cans beef consommé
1/4 c dry white wine
1 t thyme

Combine onions, melted butter, salt and pepper in slow cooker and cook 8 hours on low.  Stir in broth, consommé, wine and thyme and cook 15 minutes more (or until hot).

Cut 2" thick slices of French bread and top with shredded Gruyere cheese.  Put under the broiler until cheese melts.

Ladle soup into crocks and submerge cheese bread in broth.